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Saturday, May 14, 2011

I am not a picky eater, I love trying all new cuisines and willing to sample everything that's out there except beef, organ meats and definitely not exotic meats(= the ones that Andrew Zimmern is fond of - fried critters, jiggly innards, rodents and pests etc etc. By saying this I didn't mean to offend anyone who are into it. Just that I am not that much of an exotic food taster, is all). Having grown-up with plenty of curries, lassi(s), halwa and rice-dishes, I have to say I am indeed partial to the foods of my homeland. So its no secret when I say that I am hooked on curry. Even my blog has "Kadai Curry" in the title to attest to that fact. If there is one thing that I am more fond of than curry (in the curry department ofcourse), it will have to be a "medley curry". We call it "Kootu Curry" in my tongue. I am extremely fond of these curries that have an assortment of vegetables or vegetables + legumes combo. The diversity of texture, flavor and colors all coming together in a single curry can never go wrong, according to me anyways. One such curry that has Bengali Origins(an Eastern region in India) is this one.A couple of similar curry medleys I have posted ages ago -- Gujarathi Undhiyo, Sweet Potato and Lentils.Enjoy!

Is anyone stewed over blogger's refusal to spit back blog posts and comments? I am still miffed(to say in the least) at the fact that my "Chettinad Eggplant" post and nearly 40 comments have gone missing. Should I re-post it or wait?

Add about 1 Tbsp of Olive Oil to a pan and fry the sliced carrots, cubed potatoes and sweet potato.

Add the purple and green eggplants once the above veggies start to brown. Saute until the eggplants also start to brown. Move them to a plate.

Add another tbsp of oil and fry the baby boo/white pumpkin and the cut cauliflower florets. Continue to fry until the tips of the cauliflower start to brown. Move this to the plate with other fried veggies.

Tempering: Add the remaining oil to the same pan and to it add cumin seeds, fennel seeds and mustard seeds. When the mustard seeds start sputtering add the dry red chili, turmeric powder and fry for a minute.

Transfer the sauteed veggies to the pan along with the peas, coriander powder and cracked black pepper.

Mix the medley to evenly combine. Pour about 1/2 Cup to 3/4 Cup of water and cook it for 12-15 minutes turning midway and adding more "sprinkles" of water as needed. Now would be the time to add salt and check for taste. If more heat is desired just add a tad more cracked pepper.

Switch off the stove when all the vegetables are firm but fork tender.

Enjoy this with rice or roti.

Note:

1/4 tsp Each of Fenugreek Seeds and Black Onion seeds "Kalonji" can be added to the other "Tempering" ingredients for a touch of authenticity. Tx to BNV for the update.

This curry looks really delicious n nice way to use all veggies in one dish...n regarding d blogger everyone experienced the same problem...whatever changes we did in d post n comments received r disappeared..its really frustating!! I dont think that the pbm would b resolved,it already quite a long time...

Dear LassieHow are you? So you tried out chacaddi! well done I must say. I shall try out your seasoning...next time when I cook chachadi.You must have seen the notification by blog spot that large number of data / posting had gone missing. In fact blog spot was not accessible for quite some time. Wait for some time , may be the missing portions will appear.I am off blog these days and slowly becoming a stranger in the blog world. Let me see if I can get out of present situation.Let me see what all have I missed....Have a nice day